The composition of pork lard as a raw material in meat products

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F12%3A43895207" target="_blank" >RIV/60461373:22330/12:43895207 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

The composition of pork lard as a raw material in meat products

Popis výsledku v původním jazyce

The quality of pork lard is closely related to several factors that affect the composition of fatty acids and therefore has a direct impact on the technological properties of the lard, especially the formation of soft lard, and causes problems during theproduction of dried sausages. A methodology of sampling lard from suppliers was developed, so that the measured values of fat composition represented an average value for an entire batch. Gas chromatography was applied to determine the composition of pork adipose tissue, and the data obtained was further evaluated using HP Chemstation. The final development procedure of adipose tissue sampling enables to evaluate the quality of pork lard imported from various parts of Europe. The content of unsaturatedfatty acids exceeded 60%, whereas the content of polyunsaturated fatty acids ranged from 10% to 16%. These relatively high values may, however, cause severe problems in the production of durable sausages.

Název v anglickém jazyce

The composition of pork lard as a raw material in meat products

Popis výsledku anglicky

The quality of pork lard is closely related to several factors that affect the composition of fatty acids and therefore has a direct impact on the technological properties of the lard, especially the formation of soft lard, and causes problems during theproduction of dried sausages. A methodology of sampling lard from suppliers was developed, so that the measured values of fat composition represented an average value for an entire batch. Gas chromatography was applied to determine the composition of pork adipose tissue, and the data obtained was further evaluated using HP Chemstation. The final development procedure of adipose tissue sampling enables to evaluate the quality of pork lard imported from various parts of Europe. The content of unsaturatedfatty acids exceeded 60%, whereas the content of polyunsaturated fatty acids ranged from 10% to 16%. These relatively high values may, however, cause severe problems in the production of durable sausages.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

<a href="/cs/project/QI111B053" target="_blank" >QI111B053: Nové postupy pro využití zemědělských surovin a produkci hlavních druhů potravin zvyšující jejich kvalitu, bezpečnost, konkurenceschopnost a výživový benefit spotřebiteli.</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2012

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Maso International

ISSN

1805-5281

e-ISSN

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Svazek periodika

2

Číslo periodika v rámci svazku

2

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

6

Strana od-do

115-120

Kód UT WoS článku

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EID výsledku v databázi Scopus

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